1. Mix the dry spices together and set aside. 2. Rinse the chicken and place the pieces in a ziploc bag. 3. Pound the chicken with a metal mallet until it is all the same thickness. 4. This makes cooking easier. 5. Pour the juice from 4 limes over the chicken. 6. Sprinkle the dry seasoning over the chicken to taste. 7. Wimps usually only want 1/2 tsp per side of chicken. 8. I then cooked the chicken for 5 1/2 minutes on a George Foreman grill. 9. As each piece finished cooking and I removed it from the grill I squeezed the juice from 1/2 of a lime on it. 10. YUMMY.
